Sweet Corn & Black Bean Salsa (BETA)

 Sweet Corn & Black Bean Salsa

Prep time: 20 mins | Cook time: 8–10 mins | Cooling time: 20 mins | Yield: ~4 cups

Ingredients

The Garlic-Lime Base

 3-4 tbsp fresh lime juice (about 2 juicy limes)

 2 cloves fresh garlic

 1/2 tsp fine sea salt (for making the paste)

 1/4 tsp ground cumin

The Salsa Base

 3 ears fresh sweet corn (2 for broiling, 1 to leave raw)

 1 can (15 oz) black beans, rinsed thoroughly and drained completely

 1 medium red bell pepper or poblano pepper, finely diced

 3-4 green onions (scallions), dark green tops sliced thinly

 1 small fresh jalapeño, seeded and finely diced (adjust to taste)

 1/2 cup fresh cilantro, chopped

Step-by-Step Instructions

1. Steep the Garlic Paste:

Mince the garlic, add the 1/2 tsp sea salt, and use the flat side of your knife to smear and mash it into a smooth paste. Scrape into your mixing bowl, whisk with the lime juice and cumin, and let sit for 15–20 minutes to mellow the garlic's raw edge.

2. Broil 2 Ears of Corn:

Position your oven rack 3–4 inches under the broiler on HIGH. Place 2 shucked ears on a baking sheet and broil for 8–10 minutes, rotating with tongs every few minutes until blistered with dark charred spots.

3. Cool & Prep Raw Ear:

Set the 2 broiled ears on a rack to cool completely to room temperature. While they cool, take your 1 raw ear of sweet corn, slice the crisp kernels straight off the cob into a bowl, and use the back of your knife to scrape down the cob to catch all the sweet corn milk.

4. Combine the Corn:

Once the broiled ears are cold, strip their charred kernels off the cobs. Mix both the charred kernels and juicy raw kernels together.

5. Fold & Serve:

Add the combined corn, rinsed black beans, bell pepper/poblano, green onion tops, jalapeño, and fresh cilantro into the steep garlic-lime dressing. Toss gently (adding olive oil if using) and let sit 10 minutes for the sweet, smoky, and garlic-citrus flavors to meld.